Brewing process.



-.ss ..A.TENT OFFICE;

i nnnnssa, or'KALn, mean ooLoeNE, GERMANY. .1-

rinnwrn'e rnoonss.

945:9,58L 1 Specification of Letters Patent. ;];1tented F b; 15 19 3 mW ngI Apn'lication filed my 11, 1906. Serial no. 325,724. I 1 1 H l I I i r 2 To all ohomet wmyco'zwern: v v malt products, the fiour,-;isLadded ,-t

Be it known that}, li-ICI-IARD' KUBEssA, boiled grist-mash with admixed:hullsaha a citizen oi Germany,residing at 8 Haupting now its tern erature .ail'ready rlonered' strasse, Kalk, near Cologne-on-the-Rhine, as aforesaid, an by thisfladdition.otthd i' Germany, have invented a new and-useful flour the temperature ofthe virol'eiisiiironeneo Improved Brewin 'Process; and Ido hereby operation reduced quickly 'nd si-iddenly" A? deciare that the following is a full and exact to. the desired temperature,--isu,itableifora the 5 'descr pt-ion'of the invention. saccharification, z'j-c. for the. conversion of This invention concerns an, improved the starch of the-malt intovnialtddextrin;

1o process for brewing with maltdivided and as for instance to. a temperature o fi iboutafifi' 1'5 grannlous nature and larger than the parts usual manner I v separated into three different products, 156 to 167 F. (Now. this .colnversiori of na nely', grist, flour and hulls. By the term that starch which is contained in the rna grist, I; mean all. those parts resulting from flour lastly added, being reached,rthezwvort'? the-crushing of the melt which are of a. is drained ofi, clarified and zboil'ed in t hee called the flour. In the latter expression In the described process, after having all those crii'shed products which can pass made and boiled the grist-mash, the hullsx through 'a' sieve of more than 400 meshes to which serve for bringinggits-vtemperatuf 55 the square centimeter, are comprised. The from the boiling to alower degre,may be :zo bulls are the outer cellulose husks of used either in their dry or wet state, inthe '75 the rain. latter state they are mashedvwWhen medal! It is already known to employ in brewing in a wet state, the whole mash hulls ma the malt divided into two products, hulls be used as Well as only onerot its-tivo;coin and flotir; and to add to the Hour mash the ponents, these components consi-s ;.0iZ- Wort rich in diastase got by treating the either solid partsfnamelygr e1' 'ext1'actecl' .80 hulls with-waiter. Further, by my previous hulls,.or husks, or, tl e liquidy na nely the atents" German No. 151,144 and British water in which the bulls were soaked Ede-1 .L o;15,935/1Sl03-it is known to employ in. ther in the described process"; after having brewingtheinalt divided into the abovelowered the temperature ofthegboiled grist inamed three products, nainely grist, flour, mash by adding to it the 'jhull's'jt'he "flour-85 and hulls which methodwas proved to be which is then addedfor obtaining the com much "superior to the former brewing version-temperature, may be adde'deit-h'erfin";

method withthe nialti divided into, two a dry state, 0. without addinganyI-water, H products only; Butrthefmethod of treating or in a wet state, i. -e. mixed with water'; W

these three products and operating with For the most cases, I prefer toadd the eo them {corresponding to'thebrewing process flour in the form of a malt-"mine al. allied-" described in my above said patents was not: by mixing the flour withcold wate n the'f yehquite.};)erfect. That process which forms mash-tun, and being ofn th'e nesteinpera my presentinventiomflls much better and ture as coldwater. v j w 0; 40 more perfect and offers great advantages My described new process; y employin es to thebrewer over" the hitherto known procthe third malt-product, nanlelyfithe llllHSfesses. for reducing the'te'mperature of the boiled My invention consists in the following: grist-mash before adding the 'second' nalt- The first of theabove-namedmalt-products, product, namely, the flour, oaerstneadsanm. namely, the grist:- is mashed, then the te1ntage thatv in each casethefflour is jallowed l00 erature of 'the mash raised to a degree to be mixed with ninch less water',f"than suitable for converting the starch into otherwise, for attaining the desired temper malto-dextrin, and then, this conversion ture for the conversion of starch, andfthat having been done, the mash is boiled for therefore a mashof muchhigherconsistency"? so vobtaining' the greatest gain and the utmost and a torew0rt', less m quantity, but better 1 5 utilization of the malt. Then the third of in quality, that is wlth a higher percentage thethree above-mentioned malt-products, of maltose and malto-dextrrm is obtained. namely, the hulls is added to the boiled This 1s of greathelpior obtalnlng the great-' rist mash for lowering its temperature. est possible quantity of extract, as the after- After this the second at the above mentioned Worts are now allowed'to be correspondingly l.

augmented or multiplied without augmenting the whole quantity of wort to which the capacity of the brewing pan corresponds.

A modification of the described process ofiers still extra advantages.

cation consists therein that, after having mashed the grist and brought the grist-mash to the boiling, a mash is made from the whole hulls, but from this hull-mash only the liquid or the washing water separated from the extracted hulls, or the husks, is employed for adding it to the boiling or boiled grist-mash for reducing the temperature of the latter, while those of the hulls which have still grist-particles not separated by the crushing, are added to the grist-mashquantity of extract obtained will be still further increased. If, however, the malt to be used has rough husks, the hulls with adherentgrist-particles are not allowed to be boiled together with the grist-mash. Where, after the draining-0ft and before boiling the wort a 'so-called after-conversion is to be made, that is, where all the particles of starch which might have eventually become decomposed by the boiling ofthe mash, are

to be converted completely into 'malto-dextrin, and where, in carrying out the present process, the hulls are used in their w'et state for being added to the boiled grist-mash, a small quantity of the water iliwhich the hulls were soaked, maybe taken and put aside'to serve as the diastase-solution which is necessary for the said after conversion. But 111 most cases, of course, a special-mashing of the hulls or the preparation of extract-water of the same wlnch would serve as a diastase-solut-ion, will be superfluous and may be omitted, because the flour by itself contains diastase enough for converting into maltodextrin its own starch as well as that of the grist-particles clinging still to the husks and being transformed into paste by the boiling together with the grist-mash. In these cases the process may be carried out much more simply and'quickly If however This modifia special mashing of the hulls for obtaining the extract-Water serving as diastase-solution is thought to be necessary, and therefore car 1 ried of course, the extracted hulls, afterhaving been taken from the withheld from the fur er-mashing, and only the extract-water of t, e same, after having a quantity for the latter after-conversion separated from it, may be added to: the boiled grist-mash for reducing its temperature before the flour or flour-mash is added according to the present process.

Claims: a

water, may" be 1. Improved brewing process with malt separated into three products, namely, grist, flour and hulls, consisting -in mashin the grist separately, boiling said grist, adding thereto at least a part of the hulls whereby the temperature of the mash is lowered, then adding the flour whereby the temperature ofsaid mash is suddenly reduced to the wellknown conversion temperature and holdingsaid mash at said temperature for a certain time for converting the starch into maltodextrin.

2. Improved brewing process with malt separated into three products, namely, grist,

fiour and hulls, consisting in mashing the,

grist separately, boiling said grist, addin thereto only the waterof the hulls mashed 1n the mean time whereby the temperature of the mash is lowered, then adding the flour.

whereby the temperature, of said mash is suddenly reduced to the well known conversion temperature and holding said mash at said temperature for a certain time for converting the starch into mal-to-dextrin.

3. Improved brewing process with malt separated into three products, namely,'grist, flour and hulls, consisting in mashing the grist separately, boiling said grist, adding thereto those of-the hulls mashed in the meantime, which show still grist particles not separated therefrom by the crushing. then adding thereto the mashing water from the hulls whereby the temperature of the grist mash is lowered, then adding the flour whereby the temperature of said mash suddenly reduced to the well-known con-, version ten'iperature and holding said'mash at said temperature for a certain time for converting the starch into malto-dextriir.

Signed this 2d day-ot'July 1906;

RICH AR D KUBESSA,

lVitnesses Bnssna F. DUNLAr, LOUIS Vaxnonv. 

